Preheat oven to 375°F. Bring a large pot of water to a rolling boil. Add macaroni; bring back to boil and cook 5 minutes. Drain, rinsing with cold water.

Butter an 8x11-inch baking dish. Spread 1/3 of the macaroni over the bottom. Season with salt and pepper. Combine cheeses in a bowl and sprinkle 1/3 of the cheeses over the macaroni. Continue with 2 additional layers of macaroni and cheeses. Combine milk and cream and slowly pour over macaroni. Cover tightly with foil and bake 45 minutes. Remove foil and continue baking until top browns a bit, 5 to 7 minutes. Remove from oven and let rest 15 minutes. Serve hot.

Chef Gregg Wangard

Marisol Restaurant

Pismo Beach, CA

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